Sentences with phrase «cup of sauce mixture»

In the bottom of a 9 × 13 inch baking dish evenly spread 3/4 cup of the sauce mixture.

To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture.

Not exact matches

Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Once thickened, place 1/2 cup of the sauce in a small bowl and mix it with the Greek yogurt, then add the mixture back to the pan and stir to combine.

Top with half of the meat mixture and drizzle with 1/4 cup of enchilada sauce.

Add this mixture to the simmering meat sauce, along with 1/3 cup of whole milk.

Make the roasted pureed vegetable mixture: In a sauce pan on low heat combine the roasted pureed vegetable mixture, 1/2 cup of chicken stock, salt and pepper to taste.

1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

Repeat one more time with 2 cups sauce, the rest of the noodles and cheese mixture.

Top with 2 cups sauce, then 1/2 of remaining noodles, 1/2 of remaining cheese mixture, and 1/2 of remaining mozzarella cheese.

Spread about a cup of the tomato sauce over the top of the sour cream mixture and follow it with a layer of the remaining eggplant rounds.

Starting with a 1/2 cup of whey or kefir water, add to tomato mixture and blend until tomato sauce reaches desired consistency.

Pour 1 cup of the tomato sauce over this mixture, and then cover with more lasagne noodles.

Spoon about 1/2 cup of the vegetable - sauce mixture over each serving.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

200 g / 7 oz tender stem broccoli or kale or fine green beans (or a mixture of all three) 200 g / 7 oz firm or extra firm tofu, pressed 30 ml / 2 tbsp soy sauce or tamari 165 g / 1 cup cooked chickpeas 2 cups rice, cooked 2 - 4 tbsp vegan yogurt, to serve

Add the chile and 1/2 cup of the ancho water to a blender base, along with the onion - garlic mixture, tomato sauce, chipotle chile and its chile adobo sauce.

Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture.

Top with 1/4 of the tofu mixture (scant 3/4 cup), a drizzle of hot sauce (optional), and roll up tight.

Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture and 1/4 cup sauce.

To each cup add 1 spoonful of sauce, 1 spoonful of the ricotta mixture, and a pinch of mozzarella.

Brush skin side of chicken with 1/3 cup of the barbecue sauce mixture.

Pour about 1/4 cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth.

Spread half of the ricotta - vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.

Cover with 3 lasagna noodles, and top with 1 cup of béchamel sauce, 1 cup of marinara and a third of the vegetable mixture.

In a medium - sized sauce pan, bring the 3 cups of water and agar flakes to a boil and keep the mixture at a nice, rolling boil for 5 minutes, whisking often.

Place the tortillas on a work surface and fill each tortilla with about 1/4 cup of vegetable mixture and 1 tablespoon of pumpkin enchilada sauce.

Brush with 1/4 cup of tomato sauce mixture.

Bake 20 minutes, gently flip, and brush with another 1/4 cup of tomato sauce mixture, reserving the rest.

Add in 2 tablespoons of the soy sauce mixture and 1 cup of basil leaves.

Pour the enchilada sauce over the tortillas, sprinkle with any remaining onion, and cheese mixture, and top with the remaining cup of shredded cheese.

Add remaining chicken mixture, ladle one cup of enchilada sauce over mix and cover evenly with tortillas.

Spoon about 2/3 cup of chicken mixture down center of each tortilla; fold in sides of tortilla to cover filling and place tortillas in a single layer in prepared dish; spoon remaining cheese sauce over top and then sprinkle with shredded cheddar cheese and olives.

Take about a half cup of the tofu / sauce mixture and randomly drop full teaspoons on top of the eggplant.

I was taught to add some black pepper (freshly ground, of course) and a healthy pinch of cloves in the meat mixture, and to the sauce, a tablespoon of brown sugar and a quarter cup of chopped raisins.

Add to the onion mixture, and add 1/2 cup of the enchilada sauce, 1 cup cheese, and the cilantro.

2 cups cooked, diced turkey meat (I used a mixture of white and dark meat) 3/4 cup coarsely chopped red onion 3/4 teaspoon sea salt 1/8 teaspoon black pepper 1 teaspoon dried sage 1/2 teaspoon dried thyme 1/4 cup chopped fresh parsley 2 eggs Dash of hot sauce (optional) Turkey stuffing (optional) note: haven't tried this so not sure of quantity.

3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a mixture of almonds, and added some coconut flakes) METHOD

Drizzle 1 cup sauce over and sprinkle with one - third of cheese mixture.

Add another layer of eggplant, followed by 1 cup sauce and half of remaining cheese mixture.

Cover with one - third tofu mixture and top with 1 1/2 cups of sauce and another layer of noodles.

Spread with half of the tofu - ricotta mixture, half of the roasted vegetables, half of the chopped kale, and 2/3 cup of sauce.

Cracker Jacks: Add 2 tablespoons of molasses to the sugar mixture as it boils and mix in 1 cup peanuts when combining the caramel sauce and popcorn.

* NOTE: Slice 3/4 cup of the mushrooms for the sauce, and finely chop the remaining 1/4 cup to add to the meatball mixture.

Crust 4 dates + 2 tbsp of the caramel sauce 1/4 cup of pecans 1/4 cup of almonds Put all of the ingredients in a food processor and process until the mixture sticks together.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!

Once cheese is completely melted, set aside and add 1 cup of sauce to chicken mixture.

Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2 Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1 Tbsp coconut oil • 1 cup soft goat cheese • 1 - 2 Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal